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This combo is legendary. You’ll find many versions of this recipe all over. We added lettuce, and voilà, it’s a fantastic salad!
1 large head romaine lettuce, shredded, or 1 package mixed fancy greens
1/2 butternut squash, diced
1-2 cups red seedless grapes, quartered
1-2 small shallots, cut into rings
1/4 cup roasted and salted pistachios
1/4 cup Gefen Canola Oil
2 tablespoons Kedem Red Wine Vinegar
1 teaspoon sugar
1 teaspoon Gefen Honey
1/2 teaspoon salt
pinch black pepper
1/8 teaspoon Gefen Garlic Powder
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Arrange diced butternut squash and shallots on a lined baking sheet and bake for 20 minutes or until golden. Allow to cool.
Whisk dressing ingredients together and set aside.
Toss salad ingredients together just before serving, and pour dressing over all.
Photography: Leiba Bernstein Styling: Esther Otensosser
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